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Old 05-18-2009, 03:36 PM   #1
dangerbrew
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Default Partial - "Broken Halo" Belgian White

Recipe Type: Partial Mash
Yeast: Belgian Witbier
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: n/a
IBU: 16
Boiling Time (Minutes): 60
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 8 days - 64 degrees
Additional Fermentation: 3 weeks in bottle
Tasting Notes: see below

Yes, first off... Someone alerted me to the fact that Widmer has an IPA called "Broken Halo" and I didn't have knowledge of this prior to naming this beer. Anyway, IMO Widmer kinda sucks big ones, so I feel like I'm justified in bringing some glory back to this beer name, 'cause it's pretty damn cool and I definitely think it tastes better than anything of Widmer's I've had.

BROKEN HALO Belgian White Ale

Yeast: Belgian Witbier
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity:
IBU: 16 IBU
Boiling Time (Minutes): 60
SRM: 6
Primary Fermentation (# of Days & Temp): 8 days, 65 degrees
Secondary Fermentation (# of Days & Temp): 0
3 weeks in bottle after primary
Tasting Notes: Nice coriander scent and noticeable flavor. The intertwining citrus tastes are what really makes this awesome, though. Not especially heavy on wheat, but wheaty enough (wanted to make it summer-drinkable).

6.5% ABV

Grains:
3.50 lbs. Light LIQUID Malt Extract
2.00 lbs. Pale Malt 2-Row (UK)
3.25 lbs. Light Wheat Malt (German)
0.50 lbs. German Pale Ale Malt
0.25 lbs. Belgian Pilsner Malt
0.25 lbs. German Pilsner Malt
1.00 lbs. Flaked Oats
Handful of Rice Hulls

Hops:
1.0 oz Tettnanger %? (60 min boil)
1 tsp. Irish moss (15 min boil)
0.75 oz Coriander Seed (5 min boil)
0.50 oz Sweet Orange Peel (5 min boil)
0.50 oz Bitter Orange Peel (5 min boil)

Yeast:
Belgian Witbier (White Labs #400)

This beer got 4th place in the "Belgian and French Ale" category at the 2009 Green Mountain Mashers Homebrew Competition in South Burlington, VT. Pretty happy with it - great taste. Be happy to hear anyone else's opinion on it if they brew it. It scored a 32.5 out of 50.

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Old 04-21-2011, 05:25 PM   #2
thern001
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I know its a little late but I'm going to brew this beer on sunday the 24th of april 2011. Hopefully my local brew shop has the ingredients that I need. Im looking to do it all grain do you have the recipe in all grain

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Old 05-05-2011, 04:35 PM   #3
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How did it turn out?

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Old 05-06-2011, 02:10 AM   #4
thern001
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Haven't been able to do it as I did a Belgium ale all grain. I just bottled it now. But I'll make this one soon let me know if you brew it first. I'm going to try to make it as an all grain though.

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Old 05-06-2011, 02:22 AM   #5
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Widmer Dead Lift. It's one of my favorite beers. Uses Nelson Sauvin Hops that I have not been able to find. I think it's the only Widmer I would buy.

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Old 06-29-2011, 01:34 PM   #6
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I'll be brewing this in 2 weeks. Has anyone else tried this one out?

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Old 07-11-2011, 01:45 PM   #7
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I brewed this Saturday July 9th with just a couple of changes.

BROKEN HALO Belgian White Ale

Yeast: Belgian Witbier
Batch Size (Gallons): 5
Original Gravity: 1.063

Boiling Time (Minutes): 60


Grains:
3.50 lbs. Light LIQUID Malt Extract
3.00 lbs. Pale Malt 2-Row (UK)
3.25 lbs. Light Wheat Malt (German)
0.50 lbs. German Pale Ale MaltNot used
0.25 lbs. Belgian Pilsner MaltNot used
0.25 lbs. German Pilsner MaltNot used
1.00 lbs. Flaked Oats
Handful of Rice Hulls Not used since I was doing a partial mash with Extract

Hops:
1.0 oz Tettnanger %? (60 min boil)
1 tsp. Irish moss (15 min boil)
0.75 oz Coriander Seed (5 min boil)
0.50 oz Sweet Orange Peel (5 min boil)
0.50 oz Bitter Orange Peel (5 min boil)

Yeast:
Belgian Witbier (White Labs #400)

It was suggested at the local supply store that I skip the 3 smaller amounts and just a an extra lb of the Pale Malt 2-Row (UK) and also skipped the rice hulls. I steeped the grains and Oats for 30 minutes starting temp of 160.
0.50 lbs. German Pale Ale Malt Not used
0.25 lbs. Belgian Pilsner Malt Not used
0.25 lbs. German Pilsner Malt Not used

Used about 2 gallons of the wort to sparge. Added the extract and brought it up to a boil for 60 minutes. I only used a 4 gallon boil to do all this and after an hour I only had about 3 gallons left. Transfered it to the fermenting bucket and added water to just over the 5 gallon mark. After chilling it down to 75°f I aerated and took a gravity reading before I pitched the yeast.
1.040 OG

A couple of things probably played a part in this low OG.

1. The temp was at 145° after the 1/2 hour of steeping the grains.
2. I sparged with the 145° wort

Do you all think that was a major part of me missing my OG?
It's now fermenting away so time will tell. We had a great time doing our first batch at home.

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